Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 tablespoons chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until tender, about 5 minutes.
- Add garlic and cook for another minute. Pour in chicken broth and bring to a boil.
- Stir in cooked chicken and thyme, season with salt and pepper.
- In a bowl, mix flour, baking powder, and salt. Add milk to form a dough.
- Drop spoonfuls of the dough into bubbling soup. Cover and simmer for 15 minutes until dumplings are fluffy.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, add a splash of lemon juice or a pinch of chili flakes.
- You can make the dumplings ahead and add them to the soup when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg